Hello, foodies. Austin Carter welcomes you all to Beyond the Bayou Blog, a place where you get different food recipes in the form of love. So today we are going to make you feel loved with a recipe that is as common and well-known as its name Omelette.
But the actual magic is inherited in the way we will make this omelet. I still remember the mornings when my mother used to make omelet for me using this special recipe. I used to have them before leaving for my college. Just because Omelettes are rich in protein from eggs, providing essential amino acids for muscle health, they were filling enough for me.
She used to accompany this recipe sometimes with bread toast and I even had them with Pastrami Reuben Sandwich. Frankly speaking, the combination is worth dying for. So are you all ready to make this amazing omelette star of your breakfast? If yes, let’s just begin!
Omelette Recipe
Equipment
- Small Mixing Bowl
- Nonstick skillet
- Spatula
Ingredients
- 2 large eggs
- Pinch fine sea salt
- 1/2 Tbsp unsalted butter
- 1/4 cup shredded mozzarella low moisture, part-skim
Optional Fillings:
- Fresh spinach coarsely chopped
- Sautéed mushrooms
- Crispy Air Fryer Bacon chopped
- Sautéed diced bell pepper and onions
- Ham diced
Optional Toppings:
- Chives or parsley chopped, to garnish
- Salt and freshly ground black pepper
- Baby tomatoes halved
- Avocado diced
Instructions
- Beat eggs and salt until foamy.
- Heat butter in a skillet, add eggs, and reduce heat.
- Pull eggs towards the center as they cook.
- Flip omelette when it slides easily in the pan.
- Add cheese and toppings, fold, and garnish.
Nutrition
Tips that You Should Not Miss!
- Prepare fillings beforehand – Since omelets cook quickly, have all your fillings and toppings ready before starting to cook.
- Beat eggs until foamy – Use a fork to beat eggs and salt until they are foamy. This creates fluffy eggs that rise and puff up as they cook. You can also use a hand-cranked egg beater for extra fluffiness, which kids love.
- Avoid using pepper – Black pepper doesn’t dissolve in eggs and can collect at the bottom, making your omelet look unappealing. Sprinkle pepper after cooking if desired.
- Use a non-stick pan – A non-stick pan makes flipping the omelet easier (I prefer an 8-inch Hexclad pan for its non-Teflon surface). You don’t need a special omelet pan.
- Cook on low heat – After adding eggs to the pan, reduce heat to low. This ensures even cooking without browning the eggs.
- Be patient – Resist the urge to increase heat for faster cooking; high heat can brown and spoil the eggs. Cook slowly for the best results.
What to Serve with Omelette?
